Fried Yellow Tomatoes This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread. He removes the crusts and then coarsely grinds the sourdough in the food processor. See the recipe for Fried Yellow Tomatoes »Christopher Hirsheimer
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving. It will keep, refrigerated, for about a week. See the recipe for Marinated Zucchini »Arthur Meehan
For making spring rolls, most Vietnamese-American home cooks use the spongy, wheat-based wrappers called TYJ Spring Roll Pastry, which are made by the Spring Home company. They're available frozen at most Asian food stores.André Baranowski
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam vel faucibus tellus. Integer odio tortor, dapibus nec est quis, dapibus lacinia erat. Fusce at pharetra lectus, et fermentum lacus. Vivamus eleifend massa arcu, vel aliquam augue feugiat varius. Vivamus faucibus faucibus neque, nec ullamcorper turpis vulputate eget. Fusce dictum lacus dui, at semper mauris luctus non. Ut id turpis sed magna ullamcorper condimentum. Sed et bibendum arcu. Aliquam quam nisi, placerat ac turpis at, blandit condimentum tellus. Nullam orci ante, dapibus sed metus nec, sodales ultrices nunc. Donec auctor quam eu ante pharetra malesuada vel scelerisque sapien. Integer vulputate vitae purus in dapibus.Sandy Perez and John Kernick
This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang's story "The Welcoming Table," is based on one made by her aunt, Constance D. Chang, who owned five popular Chinese restaurants in Japan in the 1960s. See the recipe for Smashed Cucumbers with Ginger »James Oseland
Russian Pickled Watermelon
The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003). See the recipe for Russian Pickled Watermelon »André Baranowski
The appeal of this hors d'oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.Landon Nordeman
The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.Penny De Los Santos
In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.Penny De Los Santos
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.Todd Coleman
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/JISOCDUCPGNFV3ZHMIGOTCGHVE.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/ZLEAQMZZXCPIWI5RSEQ5Z47BDE.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/MAFAK53CEAGLMZUGOMBI655KTM.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/CXIA25LV524KIGBSSZB3ONNKBI.jpg)
